Posted by maparchitects
in Uncategorized on January 18, 2011
Architects and architecture students are increasingly concerned with food production, designing everything from edible schoolyards (Work AC) to pig skyscrapers (MVRDV), as well as entirely new urban landscapes of cultivation (Nicholas de Monchaux’s Local Code). But what about an edible architecture—an architecture that is designed to be consumed, whether by humans or our companion species? […]